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投稿时间：2020-06-08
投稿时间：2020-06-08
中文摘要: 为丰富苦荞主食化产品，研究苦荞馍干的配方。在小麦粉的基础上，分别添加未经处理的苦荞生粉和经挤压工艺处理的苦荞熟粉，以加水量、苦荞粉添加量、酵母添加量3个单因素试验为基础，感官评分为响应值，通过响应面法优化苦荞馍干的配方，并对其水分含量、总黄酮含量进行测定。结果表明，各因素对两种馍干感官评分的影响顺序均为：水＞苦荞粉＞酵母，且苦荞熟粉馍干的感官评分优于苦荞生粉馍干的。选择苦荞熟粉为原料，苦荞馍干配方经响应面法优化后，最佳配方为：苦荞熟粉添加量15%、酵母添加量1.5%、加水量41%，此配方制得苦荞馍干的感官评分为85.5。其水分含量为5.4%，总黄酮含量为0.35 mg/g。
Abstract:In order to enrich the main food products of tartary buckwheat，the formula of tartary buckwheat dried bun was studied.On the basis of wheat flour，untreated tartary buckwheat flour and extruded tartary buckwheat flour were added respectively.Based on the three single factors tests of water addition，buckwheat flour addition and yeast addition，with sensory score as response value，response surface method was used to optimize the formula of tartary buckwheat dried bun，and the moisture content and total flavonoid content were determined.The results showed that the order of each influence factors on the sensory scores of two kinds of buckwheat dried bun was water addition＞tartary buckwheat flour addition＞yeas addition，and the sensory score of extruded tartary buckwheat dried bun was better than that of untreated tartary buckwheat dried bun.Selecting extruded tartary buckwheat flour as raw material，the formula of tartary buckwheat dried bun was optimized by response surface methodology.And the best formula was 15% of extruded buckwheat buckwheat flour，1.5% yeast and 41% water.Under the formula，the sensory score of tartary buckwheat dried bun was 85.5 and that had a moisture content of 5.4% and a total flavonoid content of 0.35 mg/g.
文章编号：202021013 中图分类号： 文献标志码：
基金项目:山西省农业科学院科研项目（YCX2017D2206）；国家现代农业（燕麦荞麦）产业技术体系项目（CARS-07-E-2）；山西省重点研发计划重点项目（201903D211006-3）
| 作者 | 单位 |
| 胡俊君，李云龙，仪鑫，苏勇，孙元琳 | 山西农业大学山西功能食品研究院，山西太原030031；山西省农业科学院农产品加工研究所，山西太原030031；山西农业大学食品科学与工程学院，山西太谷030801；运城学院生命科学系，山西运城044000 |
| Author Name | Affiliation |
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